Ceylon - Moragalla Oolong
A rich bronze cup with roasted notes and malty finish. The Moragalla Estate is located just 60 m above sea level in the south of the island.The increased salt content of the soils is absorbed by the tea bushes and represents an important building block in the production of this particular quality. For the production the plants are generally more mature and two or three leaves and a bud are picked for this tea. During the entire processing care is taken that the sheet material is not damaged but only broken .This results in a so-called natural oxidation during the fermentation process. Result: the black long open leaf gives a bronze colored cup with light roasted notes and malty finishes against the background of a spicy base character.
- Loose Leaf Grades
- Brewing Guide
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|
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